Avocado Zucchini Alfredo with Shrimp
/(Makes 2 servings, approx. 12 shrimp and 2 cups zucchini each)
Total time: 22 min.
Prep time: 15 min.
Cooking time: 7 min.
1/2 medium ripe avocado, mashed
1/4 cup reduced-fat (2%) plain Greek yogurt
1/2 tsp ground black pepper, divided use
1/2 tsp garlic powder, divided use
1/2 tsp onion powder, divided use
Nonstick cooking spray
24 raw, medium shrimp, peeled, deveined, tails removed (approx. 12 oz)
4 medium zucchini, spiralized (approx. 4 cups)
2 tsp grated Parmesan cheese
Combine avocado, yogurt, 1/4 tsp each of the pepper, garlic powder and onion powder in a medium bowl; mix well. Set aside.
Heat large nonstick skillet, lightly coated with spray, over medium heat.
Add shrimp. Season with remaining 1/4 tsp pepper, garlic and onion powders; cook, stirring frequently, for 1 minute.
Add zucchini; cook, stirring frequently, for 2-3 minutes. Drain any excess liquid from skillet.
Add avocado mixture; cook, stirring frequently, for 1-2 minutes, or until shrimp is firm and opaque, and mixture is heated through.
Evening divide between 2 serving plates. Top with grated Parmesan cheese; serve immediately.
My notes: Have everything ready before you start. This dish cooks up quickly and is best eaten right away. You won’t have the the time you might with other dishes, to clean off the table, and so on.
If you spiralize your zucchini early in the day, and set a paper towel in the container, you won’t have a lot of extra liquid once you start cooking.
I use a Le Creuset braiser which is not non-stick. So, I use about 1 tsp. Olive oil instead of a nonstick spray.
And one day, I’ll figure out how to add a recipe easily on my blog so it’s printable, if you want that. Feel free to ask questions in the comments. I assume you already know how to cook when you read my recipes, so ask questions if you are just learning.
Your friend,
Anne Dovel - The Fit Quilter
